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  • Hasselback sweet potato

Recept time 60 min.
Recept time 4
Recept time Oven

The traditional Hasselback is an absolute must at Christmas. We have made an alternative using sweet potato. Perfect as a meat substitute or as a side dish.


  • 4 EAT ME sweet potatoes
  • 1 EAT ME pomegranate
  • 1 clove garlic
  • 4 tbsp. olive oil
  • sea salt
  • 50 g pecans
  • 100 g Parmesan cheese
  • some parsley

Let's get to work

  1. Preheat the oven to 200 °C.
  2. Wash the sweet potatoes and slice the sweet potatoes without cutting through them completely.
  3. Carefully push the sweet potato slices apart.
  4. Press the garlic and mix with the olive oil. Brush the olive oil on the sweet potatoes.
  5. Bake the Hasselback potatoes in about 50 to 60 minutes until golden and crispy.
  6. Cut the top off the pomegranate. Cut gently along the ridges from the top to the bottom. Open the fruit. Then remove the seeds from the fruit and place in a bowl.
  7. Sprinkle the sweet potato with sea salt, pecan nuts, grated Parmesan cheese, pomegranate seeds and parsley leaves.

More recipes with pomegranate

Yoghurt trifle met granaatappel
Yoghurt-trifle with pomegranate
Salade met vijgen, avocado en granaatappel
Fig, avocado and pomegranate salad
Granaatappel cake
Pomegranate cake
Hertenbiefstuk met granaatappelsaus
Venison steak with pomegranate sauce
Avocadotoast met granaatappel
Avocado toast with pomegranate

Read more about the used products

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